About this recipe:I have tried so many versions of doughnuts, and this one finally came out perfect! Just like the ones at my favourite doughnut shop.
2 (7g) sachets dried active baking yeast
60ml warm water (45 C)
355ml (12 fl oz) lukewarm milk
100g (4 oz) caster sugar
1 teaspoon salt
70g (3 oz) butter
625g (1 1/3 lb) plain flour
1L (1 3/4 pints) vegetable oil for frying
75g (3 oz) butter
200g (7 oz) icing sugar
1 1/2 teaspoons vanilla extract
60ml hot water or as needed
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Method Prep:10min › Cook:30min › Ready in:40min
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, 75g butter and 1/2 of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour a little at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1cm (1/2 in) thickness. Cut with a floured round cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Melt remaining butter in a saucepan over medium heat. Stir in icing sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Heat oil in a deep-fryer or large heavy pan to 175 C. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil and drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a baking tray under racks for easier clean up.
This is a fabulous doughnut recipe! It IS a sticky dough, and you do need to use flour on your hands and work surface to keep it manageable, but I wouldn't keep adding loads of flour, as the ratio will change. Stick with the 625g of flour, and only add more for kneading and handling purposes. This recipe is correct, and certainly worth a go! I also saw it on the US site, and it's got great reviews and 5 stars across the board. Oh, and as it says in the recipe, ensure you prove your yeast in warm water for at least 5 mins, or even more. If there isn't healthy foaming action, bin it and start over. Enjoy these doughnuts as much as we did! - 09 May 2011